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Old 03-22-2011, 01:51 AM   #61
beerloaf
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Feb 2011
Boise, Idaho
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I brewed my version of this earlier today and I will let it sit in the primary for at least 3 weeks and bottle it afterwards. My OG was 1.055, which I'm happy with. One of my neighbors came over and was asking what I was cooking because he said it smelled so good!

beerloaf
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Old 04-30-2011, 06:18 AM   #62
gregger
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Nov 2010
Antelope, CA
Posts: 375
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Awesome stuff going on in this thread...

I'm using the original recipe as a base for my Oak Whiskey Stout. Such great feedback and experimentation going on here it's really awesome.

I'll probably scale back the Roasted Barley from 2lbs to 1.5, to help tone down the coffee-like aroma and flavor a bit, and make up for it with either wheat or increase the crystal 80L (for head retention).

Use 4.5 lbs Pale Extract instead of 4, and I'll add 1.5 cups of brown sugar. Both to increase ABV.

About 2 weeks in I'll soak Oak Chips in Whiskey in an air tight mason jar. Let that sit in the pantry for 2 weeks. Then 2-3 additional weeks later I'll pour the whiskey and oak chips into the secondary, rack the beer on top. Let it sit for 7 more days, remove oak chips, and bottle 7 days later. Not sure about measurements for the chips and whiskey yet, but I'm 100% sure it'll be Jameson Irish Whiskey.

My mission here is to make a GROWN MAN BEER. Imagine something Paul Bunyan would drink. I'm drinking a few light bodied and crisp beers right now, this should round out what I have on hand pretty good.

Thanks for this thread, took me awhile to find a good stout recipe.
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Primary 1: Whiskey Stout
Primary 2: Apfelwein
Secondary:EMPTY
Bottled: Oat Red Ale, Peach Wheat, Strawberry Dirty Blonde Ale, Brown Sugar IPA

In line: Cucumber Summer Blonde, Kona Pipeline Porter Clone, Bacon Porter

The best yet: St. Nick's Dirty Stout (Vanilla Gingerbread Stout) - guessed at the recipe when boiling, didn't write anything down... DAMN.

 
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Old 05-02-2011, 08:38 PM   #63
gregger
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Nov 2010
Antelope, CA
Posts: 375
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Oh man, my LHBS didn't have the correct yeast, they recommended Irish Ale yeast, and man that stuff has a bad Sulfur smell during fermentation. My whole house smells like @$$. I looked it up and it only last a few days.

The color right now is a nice black color. Can't wait to taste it.
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Primary 1: Whiskey Stout
Primary 2: Apfelwein
Secondary:EMPTY
Bottled: Oat Red Ale, Peach Wheat, Strawberry Dirty Blonde Ale, Brown Sugar IPA

In line: Cucumber Summer Blonde, Kona Pipeline Porter Clone, Bacon Porter

The best yet: St. Nick's Dirty Stout (Vanilla Gingerbread Stout) - guessed at the recipe when boiling, didn't write anything down... DAMN.

 
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